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Halloumi crumble taco
  • Prep
  • Total
  • Serving

Halloumi Crumble Taco

A high‑protein, vegetarian‑friendly taco that attracts flexitarians and boosts menu appeal with minimal prep. Smoky, seasoned Halloumi Asada delivers the hearty bite of a meat alternative, paired with pico de gallo, avocado, lime crema, and cilantro in warm corn tortillas. Easy to prep and big on personality, it’s a standout handheld that helps operators attract new guests and boost sales—no meat required.

View The Recipe

Ingredients

  • Halloumi-Crumble Taco:

    • 3 pc 5" White Corn Flour Tortilla
    • 10 ml Extra Virgin Olive Oil
    • 150 gr Crumbled Halloumi Asada
    • 60 gr Pico de Gallo
    • 1 each Avocado, diced
    • 30 ml Lime Crema
    • 3 sprig Cilantro

  • Crumbled Halloumi Asada:

    • 500 gr Halloumi Cheese
    • 50 ml Soy Sauce
    • 50 ml Orange Juice
    • 15 ml Lime Juice
    • 15 ml Extra Virgin Olive Oil
    • 10 gr Brown Sugar
    • 2 Tbsp Asada Spice Mix
       

  • Asada Spice Mix:

    • 25 gr Cumin, ground
    • 20 gr Garlic Powder
    • 20 gr Paprika, smoked
    • 15 gr Chili Powder
    • 5 gr Onion Powder
    • 5 gr Coriander, ground
    • 5 gr Black Pepper, ground
    • 5 gr Cayenne Pepper, ground

  • Pico de Gallo:

    • 6 each Roma Tomato, seeded & diced
    • 0,5 each White Onion, diced
    • 25 gr Cilantro, minced
    • 1 each Jalapeno, seeded & minced
    • 25 ml Lime Juice
    • 0,25 tsp Cumin
    • To taste Salt

  • Lime Crema:

    • 250 ml Sour Cream
    • 1 each Lime, zest & juice
    • 0,25 tsp Garlic Powder
    • To taste Salt
       

Directions

  1. Rough chop the Halloumi cheese until it has a similar consistency to ground meat.
  2. Combine the soy sauce, orange juice, lime juice, olive oil, sugar and Asada spice mix in a ziplock bag and mix well to combine/dissolve.
  3. Add the minced Halloumi to the ziplock, seal, and shake lightly to coat with the marinade.
  4. Allow the Halloumi to marinate for 2 hours in the fridge, then remove and drain off any excess.
  5. Heat olive oil in a non-stick skillet on medium until shimmering, then add the (drained) Halloumi Asada and sauté for 2-3 minutes, tossing occasionally. Halloumi should be crisping up and very fragrant.
  6. Char both sides of the tortillas on a charbroiler until they are hot and marked with grill lines.
  7. Place each tortilla in a taco holder then divide the Halloumi Asada evenly amongst them.
  8. Zig-zag the lime crema over the Halloumi Asada, then top with pico de gallo and diced avocado.
  9. Garnish with a sprig of cilantro.
     

Recommended Products

We recommend you use these Saputo products for this dish!

Haloumi Cheese

Halloumi

Available in both logs and blocks, our unripened semi-soft cheese doesn't melt, making it the perfect cheese for grilling.

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